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2 lb. fresh Mushrooms
2/3 cup Red Wine Vinegar
1/3 cup Olive Oil
Salt and Pepper to taste
1 clove Garlic, crushed
Grated Parmesan Cheese (optional)
Remove stems from the fresh mushrooms and wipe with a clean dry cloth. (Do not rinse in water to clean as that vastly reduces the ability of the marinade to permeate the mushrooms.) Cut the stems into thick slices, and place the slices and caps in one or two zipper-type plastic bags. Prepare the vegetable marinade by blending the vinegar, oil, salt, pepper, and garlic in a small bowl. Pour marinade over bagged mushrooms and remove any air from the plastic bag before sealing. Refrigerate marinating mushrooms for at least 15 minutes, but not longer than two hours prior to grilling.
Prepare the grill: It is recommended that you grill mushrooms over a medium 350°F grill. If your grill does not have a thermometer, a comparable measure is to be able to place your hand just over the grill surface for about five to six seconds without any discomfort. Drain mushrooms and place in tinfoil packets for grilling. You may prepare one large packet or four equally distributed tinfoil portions for easier serving to your guests. This may look like a lot of mushrooms, but they vastly reduce while cooking. Sprinkle each portion with freshly ground black pepper to taste; seal tinfoil and place on the grill. Turn mushroom packets every two to four minutes, making sure to rotate them over the grill to evenly distribute the heat. After about 12 to 16 minutes, check one packet to see whether the mushrooms are tender and have reduced by at least one-half their original volume. After their final turn on the grill, sprinkle them with Parmesan cheese if desired, and reseal tinfoil loosely. Cook two to three minutes longer and serve immediately.
2/3 cup Red Wine Vinegar
1/3 cup Olive Oil
Salt and Pepper to taste
1 clove Garlic, crushed
Grated Parmesan Cheese (optional)
Remove stems from the fresh mushrooms and wipe with a clean dry cloth. (Do not rinse in water to clean as that vastly reduces the ability of the marinade to permeate the mushrooms.) Cut the stems into thick slices, and place the slices and caps in one or two zipper-type plastic bags. Prepare the vegetable marinade by blending the vinegar, oil, salt, pepper, and garlic in a small bowl. Pour marinade over bagged mushrooms and remove any air from the plastic bag before sealing. Refrigerate marinating mushrooms for at least 15 minutes, but not longer than two hours prior to grilling.
Prepare the grill: It is recommended that you grill mushrooms over a medium 350°F grill. If your grill does not have a thermometer, a comparable measure is to be able to place your hand just over the grill surface for about five to six seconds without any discomfort. Drain mushrooms and place in tinfoil packets for grilling. You may prepare one large packet or four equally distributed tinfoil portions for easier serving to your guests. This may look like a lot of mushrooms, but they vastly reduce while cooking. Sprinkle each portion with freshly ground black pepper to taste; seal tinfoil and place on the grill. Turn mushroom packets every two to four minutes, making sure to rotate them over the grill to evenly distribute the heat. After about 12 to 16 minutes, check one packet to see whether the mushrooms are tender and have reduced by at least one-half their original volume. After their final turn on the grill, sprinkle them with Parmesan cheese if desired, and reseal tinfoil loosely. Cook two to three minutes longer and serve immediately.
